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I've been a professional cook for a little over a year and I'm looking to buy a good workhorse knife to replace my 8" Wusthof. Here's my constraints:

Right Handed240 Yo-Gyuto<$250Stainless-clad or StainlessGood for constant use (takes and keeps great edge, durable, etc), but I won't be abusing it like a line knife.

I like the Hattori HD, the Kikuichi performance TKC, and the Hiromoto AS.

I received the Hattori recommendation from a friend, but edge retention and functionality are more important to me than anything else, and it seems like the damascus finish is just cosmetic bloat on what would be a cheaper knife. I really like what I've seen on the kikuichi in terms of the weight, how thin it is, and the fantastic reviews. I don't know anything about different steels though, and haven't had the opportunity to use these knives, so I'd really appreciate some advice.

I'm not set on these knives so if someone has other recommendations those would be great as well.

I'm going to go with Adam, get the TKC and know you have a hell of a good knife, not that the Hiromoto isn't either, but the TKC just cuts a just tad better IMO.

_________________Shaun Fernandez

With great sharpness comes great responsibility.

kalaeb

Post subject: Re: Yo-Gyuto: Kikuichi, Hattori, Hiromoto?

Posted: Thu Mar 21, 2013 1:27 pm

Joined: Thu May 10, 2012 3:21 pmPosts: 899

I actually prefer the hiromoto to the kikuichi, but the Hiro takes a little work to get there. OOTB, the kikuichi is better, but once you thin and tweek the hiro, imo, it outperforms the kikuichi. I get a better edge on my hiro, but the TKC usually outlast it.

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